Writing

Banana Muffins

Last week I had the privilege of teaching a kids cooking class to the girls at The Settlement Home, a children’s agency in Austin. The Settlement Home’s mission is to promote healing and growth by providing a continuum of care, support, and resources. These classes are the most fulfilling work I’m doing right now.

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Food: Our Human Connection

In the wake of this week’s mass shooting in Orlando, FL, I struggle to decide what to write. Do I write about banana muffins and focus on the perfectly happy, bright, and sunny world of food that we food bloggers tend to gravitate toward during this time when I, and many others, feel far from happy?

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8 Tips for Storing Organic Produce

You signed up for a weekly CSA share and you had every intention of eating all of that beautiful, juicy, organically grown produce each week. Sadly, you’ve found that you just can’t eat it all fast enough and you’re forced to throw out produce that has gone bad, not only wasting money, but also (quite literally) the fruits of someone’s hard labor (a labor of love, btw). Hey, we all get busy, right? Don’t guilt and shame yourself over lost produce! Instead, try these tips for washing and storing your produce to help extend the life of all that deliciousness.
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Feed Your Fellows, Be Fed with Homemade Pasta

Yesterday, I met a fellow Austin food writer at church. While I dabble in writing by basically subjecting you all to my inner thoughts and emotions, she’s a real freelance food writer, y’all.  Meaning she pitches story ideas to various media outlets around town and has editors backing her up.

We got to talking about why we cook rather than just dine out all of the time. Naturally, this topic of conversation struck a chord with me and I’ve been thinking about it for 24 hours now. I thought, perhaps I should write this down to share with my fellow cooks (and so my mind stops racing). Continue reading Feed Your Fellows, Be Fed with Homemade Pasta

Roux and The Mother Sauces

Thickening Sauces with Roux

Probably the simplest and most used classic French culinary component, roux is nothing more than equal parts fat to flour cooked to varying degrees and used as a thickening agent for sauces, soups and stews. Butter is most commonly used as the fat, but olive and other oils or animal fat can also be used.

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